Reflux Friendly Cooking: Roasted Veggie Soup

Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
Roasted Veggie Soup. When you live with acid reflux disease, eating vegetables can be tricky because they can be difficult to digest. Cooking the veggies can help with the digestion process, and roasting them can bring out their maximum flavor and aroma. Try this simple soup for comfort food at its finest.
Ingredients:
3 large carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 Tbs. olive oil
2 cloves garlic, chopped*
1 cup mushrooms
4 cups chicken or vegetable broth
Salt and pepper to taste and as tolerated
*If you do not always tolerate garlic, try tossing a few whole cloves in with the veggies and then remove them before eating.
Directions:
Preheat oven to 450 degrees. Toss the carrots, celery and onions in the olive oil. Spread evenly onto a non-stick pan. Bake for 10 minutes. Remove the pan from the oven and add the garlic and mushroom. Toss to coat with the oil. Roast again for about 10 – 15 minutes (until the veggies are golden brown). Remove the pan from the oven and add 1 cup of the broth to the pan to loosen the vegetables. Pour this into a pot with the remaining broth. Bring to a boil, cover and simmer for 30 minutes. Season to taste and as tolerated.